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Candied orange peel croissants served
Zesty, buttery croissants rolled with sweet candied orange peel

Candied orange peel croissants

Author: Flavelo
Recipes Cakes and Desserts
The magic of the croissant lies in the meeting of buttery layers and air. In this recipe, we jazz up the French classic with the taste of Mediterranean sunshine: candied orange peel. The orange oils permeate the dough during baking, so every bite has the perfect balance of citrus freshness and buttery softness.
🕒 Prep Time 40 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr
🍽️ Servings 6 servings
🔥 Calories 380 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Scales
  • Mixing bowl
  • Rolling pin
  • Baking tray
  • Baking parchment
  • Brush
  • Sharp knife

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flour, sugar, and salt in a bowl.

Tip: Salt enhances flavour but shouldn't touch the yeast directly at the start.
2 ✓

Mix the yeast into the lukewarm milk and leave for 5 minutes until it starts frothing.

Tip: This indicates the yeast fungi are alive and active.
3 ✓

Add one egg, the orange juice, vanilla, and yeasty milk to the flour. Mix roughly.

Tip: The acidity of orange juice is good for the dough structure.
4 ✓

Throw in the cold butter cubes and knead quickly. Don't work it completely smooth; keep visible butter chunks!

Tip: These butter islands will create the flaky structure during baking.
5 ✓

Roll out the dough on a floured surface into a rectangle, then fold in three like a letter. Rotate 90 degrees, roll out again, and fold again.

Tip: Folding creates layers in dough-butter-dough order.
6 ✓

Roll out the dough to final thickness (approx. 3-4 mm) and cut isosceles triangles.

Tip: Use a sharp knife for clean cut edges.
7 ✓

Sprinkle the triangles with finely chopped candied orange peel, then roll them up into crescent shapes starting from the wider end.

Tip: Tuck the end underneath so it doesn't open up.
8 ✓

Place them on a tray lined with baking parchment, cover, and prove in a warm place for 30-40 minutes.

Tip: During proving, the dough loosens and increases in volume.
9 ✓

Brush the tops with the other beaten egg. Bake in an oven preheated to 180°C for 18-20 minutes until golden brown.

Tip: Egg gives a nice shine.
10 ✓

Cool on a rack, and sprinkle with a little more orange peel for presentation when serving.

Tip: Best when fresh!

Recipe FAQ

Can I use fresh orange zest?
Fresh zest is tasty too, but the candied (sugared) version is sweeter and less bitter, plus the texture suits the soft dough better.
Why do I need cold butter?
Cold butter pieces in the dough produce steam when baking, which forces the dough layers apart – creating the flaky structure.

Ingredients

  • 300 g Plain flour
  • 150 g Butter (cold, cubed)
  • 100 ml Milk
  • 2 pc Eggs (one for dough, one for glazing)
  • 7 g Dried yeast
  • 40 g Granulated sugar
  • 5 g Salt
  • 50 g Candied orange peel
  • 30 ml Orange juice (freshly squeezed)
  • 5 ml Vanilla extract